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Shanna's Shrimp Gravy

1 Tbsp. unsalted butter
1 shallot, rough chopped
1 Tbsp. tomato paste
1/4 cup brandy
1/4 cup vermouth
1 tsp. black peppercorns
1 each bay leaf
1 sprig thyme
2 cups shrimp stock
1 cup heavy cream

For the Shrimp Gravy: Melt 1 Tbsp. of butter in a small saucepan over medium-low heat. Sweat shallot until translucent; caramelize tomato paste. Deglaze with brandy and vermouth. Add pepper, bay and thyme allow to reduce till almost dry. Add shrimp stock and heavy cream and bring to a boil. Reduce heat to low and simmer for 10 to 15 minutes or until the sauce almost coats the back of a spoon. Strain through a fine chinois or strainer. Reserve warm.